Here are two of my favorite breakfasts. I typically have a minimum of ½ P, a S and a Fruit for breakfast.
The egg custard can be made ahead of time the night before and reheated in microwave or eaten cold in the morning.
Egg Custard
2 large whole eggs
½ cup skim milk
2 tsp splenda
1 tsp vanilla
Nutmeg
Cinnamon
Beat ingredients well and pour mixture into at least a 1 cup Corning or Corelle oven safe baking dish. Sprinkle the top with cinnamon and nutmeg . Place the dish with the egg mixture in another baking pan with a couple of inches of water in it.
Bake at 350 degrees for about 30 minutes until custard is not running and is almost set.
2 Servings
½ P each
Numbered plans
Oatmeal pancake
1 large whole egg
¼ cup dry – not cooked oatmeal
1 tsp splenda
1 TB low fat yogurt
Mix ingredients all together in a bowl and pour into a pre-heated frying pan at medium temperature which has been sprayed with non stick spray. Mixture will be thick so just use a spoon to spread mixture evenly to make one big pancake. When one side is cooked flip over briefly to cook the other side.
Note: I sprinkle cooked pancake with 1 tsp of splenda before eating.
1 Serving
½ P, 1S
Numbered plans.
Lynn
LAWL franchise center
total lost 64 lbs.
Original goal of 50 lbs lost – achieved
New goal to lose total of 65 lbs